These little treats will satisfy almost anyone and bring most back begging for more. The prep time is where the real work is but worth every minute. I like to use left over brisket and Boston butt but you can …
Recipes: Special Blend
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Boneless Cross Rib Roast
Ingredients 1.5 kg (3 lb) boneless cross rib roast 1 medium onion, diced 1 bay leaf Sprig each of fresh thyme, marjoram and oregano 30 ml (2tbsp) oil 2 cloves garlic, chopped 500 ml (2 c) red wine Preparation Trim …
Chaurice – Hot Creole Sausage
Chaurice (shore-EESE) is a Creole sausage that is comparable to Spanish chorizo, and like chorizo there seems to be a huge number of versions out there. Some versions are hotter than others. Chaurice is considered the hottest in Creole and …
Chicken Italiano
Ingredients 1.5 kg (3 lb) frying chicken cut in half 750 ml (3 c) Italian dressing Rub 125 ml (1/2 c) paprika 45 ml (3 tbsp) coarse salt 30 ml (2 tbsp) coarse ground black pepper 30 ml (2 tbsp) …
Smoked Beef Tenderloin Recipe
Recipe by Chef Ted Reader Learn how to smoke the perfect beef tenderloin roast with the Bradley Smoker and Chef Ted Reader. Chef Reader shows us his secrets when it comes to making a Smoked Beef Tenderloin that is juicy …
Smoked Leg of Lamb
Ingredients 2.5 to 3 kg (5 to 6 lb) leg of lamb boned and tied Paste 1 small onion peeled and halved 1 head of garlic peeled 45 ml (3 tbsp) fresh lemon juice 10 ml (2 tsp) lemon …
Stuffed Turkey Roll
Ingredients • 1 kg (2 lb) boneless turkey breast • 500 ml (2 c) sliced fresh mushrooms • 3 green onions, finely chopped • 1 medium carrot, finely chopped • 1 stalk celery, finely chopped • 30 ml (2 tbsp) …